Thai-style fried greens with crispy shallots

Name: Thai-style fried greens with crispy shallots
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 200 g shallots, finely sliced (use a mandoline if possible); 300 ml Vegetable oil; 1 tsp caster sugar; 1 tbsp soy sauce; 2 tbsp oyster sauce; 200 g Tenderstem broccoli, trimmed; 200 g swiss chard, trimmed; 4 garlic cloves, finely chopped; 115 g pack baby leaf spinach; 1 red chilli, finely sliced

5 out of 5 stars(1) Rate this recipe

Serves4
CourseSide
Prepare30 mins
Cook20 mins
Total time50 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

200g shallots, finely sliced (use a mandoline if possible)
300ml Vegetable oil
1 tsp caster sugar
1 tbsp soy sauce
2 tbsp oyster sauce
200g Tenderstem broccoli, trimmed
200g swiss chard, trimmed
4 garlic cloves, finely chopped
115g pack baby leaf spinach
1 red chilli, finely sliced

Method

To make the crispy shallots, put the shallots in a medium pan and cover with the cold vegetable oil; set over a medium heat. Heat until bubbling, then fry, carefully moving the slices with a large spoon every so often, for around 4-8 minutes until evenly browned and crisp. Turn off the heat then, using a spider (or slotted) spoon, carefully transfer the shallots to a plate lined with kitchen paper; set aside.
In a small bowl, mix together the sugar and 1 tbsp just-boiled water, then stir in the soy and oyster sauces. Set aside. Slice the broccoli and chard stalks into 2-3cm lengths. Put a large frying pan over a high heat and drizzle in 1 tbsp oil from the shallot pan. Add the garlic, broccoli and chard stalks and fry for 3 minutes, until starting to soften. Tear in the chard leaves and continue to fry for a couple of minutes, then stir in the oyster sauce mixture. Fry for 1-2 more minutes, then stir in the spinach and chilli; cook until just wilted. Transfer the greens to a serving plate and sprinkle over the shallots to serve.